"grainy" Modeling Chocolate?

Baking By CiNoRi Updated 26 Apr 2010 , 4:38pm by CiNoRi

CiNoRi Posted 26 Apr 2010 , 10:35am
post #1 of 4

Hi all, I made a batch of white chocolate lastnight and for some reason its very dry and feels almost "grainy".

I didn't do anything different than usual, any ideas? Is this salvageable ?


3 replies
dalis4joe Posted 26 Apr 2010 , 11:00am
post #2 of 4

if you over-worked the batter... that breaks up the chocolate.... might just be that... if that's the case...u need to do another batch... so sorry....


Lee15 Posted 26 Apr 2010 , 1:54pm
post #3 of 4

Sounds like it was overworked so it broke down. No way to salvage - just start again.

CiNoRi Posted 26 Apr 2010 , 4:38pm
post #4 of 4

thanks guys!

Quote by @%username% on %date%